Palocleves
Warm, hearty, and steeped in Hungarian tradition, Palócleves is a rich lamb and vegetable stew that brings comfort to the table. Featuring tender cubes of lamb shoulder simmered alongside a medley of root vegetables, green beans, and potatoes, this dish is elevated by the vibrant flavors of paprika and a splash of lemon juice for a tangy finish. A creamy sour cream base gives the stew its characteristic velvety texture, while fresh parsley adds a vibrant touch. Perfect for a cozy dinner, Palócleves pairs beautifully with crusty bread or noodles. This one-pot meal is not just soul-soothing but also a perfect way to celebrate the warming, rustic flavors of Hungarian cuisine.
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Recipe Information
Ingredients
- 500 g lamb shoulder, boneless
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 medium carrot
- 1 medium parsnip
- 3 medium potatoes
- 200 g green beans
- 2 tbsp paprika powder
- 1 tbsp flour
- 200 ml sour cream
- 1 L vegetable broth
- 2 tbsp butter or lard
- 2 pieces bay leaves
- 2 tbsp fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
- 1 tbsp lemon juice
Instructions
Cut the lamb shoulder into 2 cm (1 inch) cubes. Peel and finely chop the onion and garlic. Peel and slice the carrots, parsnip, and potatoes into evenly sized pieces. Trim the green beans and cut them into 2 cm (1 inch) lengths.
In a large pot, heat the butter or lard over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for an additional 1 minute.
Stir in the lamb pieces and brown them on all sides, about 5-7 minutes.
Remove the pot from the heat momentarily and add the paprika powder, stirring quickly to coat the meat and mix with the onions (this prevents the paprika from burning).
Sprinkle the flour evenly over the meat and stir to combine. Then, return the pot to medium heat and pour in the vegetable broth. Stir well to avoid lumps.
Add the bay leaves, carrots, and parsnips to the pot. Season with salt and pepper to taste. Cover the pot and simmer gently for 45 minutes, stirring occasionally.
After 45 minutes, add the potatoes and cook for another 20 minutes. Then, add the green beans and cook for a final 15 minutes, or until all the vegetables and lamb are tender.
In a small bowl, mix the sour cream with a ladleful of the hot broth from the pot to temper it. Gradually stir the sour cream mixture back into the stew to create a creamy base.
Add the lemon juice and adjust seasoning with salt and pepper if needed.
Remove the bay leaves from the stew and sprinkle with fresh parsley just before serving. Serve hot with crusty bread or over noodles if desired.
Nutrition Facts
Calories |
3142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 5631 mg | 245% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 60.8 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 829 mg | 64% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 8154 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
